Adithya Venkatesan sharing Alter Magazine’s piece on designing ice cream for Indian conditions
nice example of climate/context-aware product design where chemistry, supply chain, and local usage conditions all matter
What it is: Adithya Venkatesan sharing Alter Magazine’s piece on designing ice cream for Indian conditions
Gist: frames ice cream as a four-phase material, ice crystals, unfrozen sugar syrup, churned-in air, and a fat network, and argues Indian heat + weak cold-chain conditions make conventional formulations degrade fast; points to adaptations like denser kulfi-ish formulations, freezing at serve time, and rebalancing protein/fibre vs sugar/fat for stability
Newsletter angle: “designing for India” through thermodynamics/material science rather than just pricing or distribution